Uzbek Lagman

About This Recipe

Lagman is Central Asia's greatest noodle dish: thick, chewy hand-pulled wheat noodles served either in a rich broth or stir-fried, topped with a lamb and vegetable sauce fragrant with star anise, cumin, garlic and the distinctive numbing heat of Sichuan pepper. The dish travelled along the Silk Road from China — its origins lie in the Chinese la mian (pulled noodles) — and was transformed by Uzbek, Uyghur and Dungan cooks into something distinctly Central Asian. The noodles in Uzbek lagman are particularly thick and elastic, pulled by hand into long, unbroken strands, requiring practice but delivering a uniquely satisfying chewiness that cannot be replicated with machine-made noodles. Lagman is a dish of remarkable complexity for its humble ingredients.

Ingredients

Serves 4

• 400 gstrong white flour
• 180 mlwater(warm)
• 1 teaspoonsalt
• 1 tablespoonvegetable oil
• 500 glamb shoulder(diced)
• 1 largeonion(sliced)
• 2 mediumtomatoes(diced)
• 1 mediumgreen bell pepper(sliced)
• 2 mediumcarrots(julienned)
• 200 gwhite cabbage(shredded)
• 4 clovesgarlic(sliced)
• 2star anise
• 1 teaspoonground cumin
• 0.5 teaspoonSichuan pepper(or black pepper)
• 2 tablespoonstomato paste
• 500 mlwater or lamb stock
• 3 tablespoonsvegetable oil(for sauce)

Instructions

1. 1

   Make noodle dough

   Combine flour and salt. Gradually add warm water and oil, kneading for 10 minutes until very smooth and elastic. Cover with cling film and rest for 30 minutes.

2. 2

   Pull the noodles

   Divide dough into 4 pieces. Roll each into a long rope. Oil lightly and coil on a plate. Rest 10 more minutes. Take a rope and stretch it gently by holding both ends and swinging it to lengthen. Fold and repeat until you have long, thick noodles. Boil in salted water for 3–4 minutes. Drain and toss with oil.

   This takes practice — if the dough tears, it needs more resting. The noodles should stretch without breaking.

3. 3

   Make the sauce

   Brown lamb in oil over high heat. Add onion and cook 3 minutes. Add garlic, star anise, cumin and Sichuan pepper. Stir 1 minute. Add tomatoes, tomato paste and bell pepper. Cook 5 minutes. Add carrots, cabbage and stock. Simmer for 25 minutes until vegetables are tender and broth is fragrant.

4. 4

   Serve

   Place noodles in bowls. Ladle the lamb and vegetable broth over the top. Garnish with fresh coriander.

Variations

• •

  Kovurma lagman is a stir-fried version with the same sauce but no broth.

• •

  Some versions add potato and radish to the vegetable mix.

Storage

Store noodles and sauce separately in the fridge for up to 3 days. Reheat sauce gently; boil fresh noodles when reheating.

Frequently Asked Questions